Wednesday, July 24, 2013

Mexican Pasta Salad Recipe

I have been seriously busy for the last few days.  The shelter is having a picnic and they asked me if I could make them some salads.  The hold these picnics occasionally in the park nearby.  The grill hamburgers and hot dogs and anyone in the area can come and eat for free. It's a very poor area of the city so lots of people come to get a free meal.


 I turned 10 heads of cabbage into slaw.

 I used all of my biggest pots.

 I made potato salad with 50 pounds of potatoes.  It took forever to dice the potatoes and I actually got a blister cubing them.

 I made macaroni salad using 10 pounds of dry elbow macaroni. All of these recipes are on my sidebar.

 Then I made up this recipe and I think it is the best of the bunch.  Mexican pasta salad. For a normal serving, boil 1 box of tri-colored pasta.  Add 1 diced onion, 2 diced tomatoes, 3 stalks of celery diced, 2 cups of corn, 1/2 cup of sliced black olives, 1/2 cup of sliced green olives, 1 small can of diced green chilies, 1 can of black beans and 1 cup of diced cheddar cheese.  Add salt and pepper to taste, 2 tsp. ground cumin and 2 tsp. of chili powder.  Zest 1 lime and juice it over the pasta.  Add 1/2 cup of mayonnaise and 1/2 cup of sour cream.  Add a bunch of chopped cilantro.

 Mix it all together and chill before serving. You could also add diced avocado or even some chopped lettuce to it.  If you don't keep cumin or chili powder in your spice cabinet, buy a package of taco seasoning and use some of that.